Chocolate Chip Zucchini Muffins (Courgette Muffins)

A recipe for zucchini muffins (courgette muffins) with walnuts and chopped dark chocolate. The best chocolate chip zucchini muffin recipe for breakfast or brunch!

Why Make These Zucchini Muffins?

Not long after moving to England to attend pastry school, I visited the local Sainsbury’s supermarket to do my weekly shop. Along with a box of Yorkshire tea and a sleeve of bourbon cream biscuits, I’d planned to pick up a couple of fresh zucchini to make a loaf of my favorite zucchini bread. But when I asked a store employee working in the produce aisle where I might find this staple summer squash, I was met a look of utter confusion.

As it turns out, a zucchini isn’t a “zucchini” in the UK, it’s a “courgette,” although it’s the same smooth, cucumber-shaped green vegetable in everything but name. (See also: rocket vs. arugula, or coriander vs. cilantro…) Years later, I still pause momentarily at the self-checkout, briefly wondering why I can’t find “zucchini” under “Z” before changing course and selecting “C” for “courgette” in order to complete my purchase. “Eggplant” and “aubergine” still cause me the same temporary confusion!

But no matter what you call it, this green summer squash remains in regular rotation in my kitchen, whether I’m cooking in the UK, the US, or somewhere else entirely. Of course zucchini works great in savory recipes—I love making zucchini lasagne by replacing the pasta with thin strips of squash, or sauteeing coin-shaped slices with tomatoes, black olives, and balsamic vinegar for a simple summer side. But not unlike carrots and parsnips, zucchini works surprisingly well in baking recipes, too, adding moisture and a mild sweetness (and plenty of vitamins and minerals) without significantly changing the taste.

To make these muffins, I’ve combined grated zucchini with vanilla bean paste, crunchy walnuts, and chunks of dark chocolate. This recipe comes together in about 30 minutes, and the muffins will stay moist for several days. They’re ideal for freezing, too.

Zucchini Muffin Recipe Ingredients

To make these zucchini muffins, start by gathering the following ingredients:

• All Purpose Flour – In the US, I usually test my recipes with Gold Medal or Pillsbury all purpose flour; in the UK, I prefer McDougall’s plain flour in the red and white striped bag.
• Granulated Sugar – Granulated sugar provides sweetness, moisture, and structure. You can subsitute caster sugar or golden caster sugar, measured by weight rather than volume.
• Leavening Agents – Along with eggs, I’ve used a combination of baking powder and baking soda (bicarb of soda) to help the muffins rise.
• Kosher Salt – I test my recipes with Diamond Crystal kosher salt, but any kosher salt, fine sea salt, or table salt will do.
• Vegetable Oil – The fat in oil creates a moist, tender muffin with a delicate crumb. You can use vegetable oil, or another neutral-tasting oil such as canola oil or sunflower oil.
• Eggs – You’ll need 2 large eggs. Make sure they’re at room temperature so the egg blends smoothly into the batter.

• Whole Milk – Or your favorite plant milk, if you want to make these muffins dairy-free.
• Vanilla Bean Paste – I prefer the vanilla bean pastes made by Nielsen-Massey, Taylor & Colledge, or Simply Organic. If you don’t have vanilla bean paste, you can substitute a good-quality vanilla extract, or the scrapings of 1 vanilla pod.
• Zucchini – This recipe requires about 260 grams (1 1/2 US cups) of grated zucchini. For tips on choosing, preparing, and grating the squash, see my notes below.
• Dark Chocolate – I’ve stirred 75 grams (about 1/2 cup) of chopped dark chocolate into the batter, but semi sweet, milk, or even white chocolate will taste great, too. I also recommend having some extra chunks or chips available for pressing into the tops of the muffins as a decorative finishing touch.
• Walnuts – Chopped walnuts add a crunchy texture. You can replace the walnuts with pecans, or omit the nuts altogether.

Preparing the Zucchini

A box grater works best for grating the zucchini. While I love using my Microplane to zest citrus for recipes like lemon whoopie pies and lime truffles, it’s not ideal for this recipe because it shreds the zucchini into too-fine pieces.

The number of squash will depend on the size and shape of the vegetables you’ve chosen. In total, you’ll need about 260 grams of grated zucchini pieces, which is about 9 ounces or 1 1/2 US cups, loosely packed.

Do not peel the zucchini. Just wash, trim the ends, and grate with the dark green skin intact.

Recipe Adjustments and Substitutions

Chocolate. You can replace the chopped dark chocolate in this recipe with milk chocolate, semi sweet chocolate, or even white chocolate. Chunks and chips will also work. Or, omit the chocolate for a straightforward (and less sweet) zucchini muffin.

Nuts. Replace the walnuts with chopped pecans, or omit the nuts if baking for someone with a nut allergy.

Bakery-Style Tops. Before baking, sprinkle Demerara sugar on top of each muffin for sweetness and crunch. (See this pumpkin muffin recipe for a comparison of muffins topped with sugar versus those without!) If you don’t have Demerara, Turbinado sugar or Sugar in the Raw will also work.

Spices. For added flavor, try adding 1/4 to 1/2 teaspoon of ground cinnamon, ground nutmeg, or ground cardamom.

Zucchini Muffin Recipe Tips and Tricks

Use silicone muffin liners. Silicone muffin liners make it easy to remove the muffins from the pan after baking. You can also use a silicone muffin pan, or disposable paper muffin liners. Do not bake the muffins in an unlined metal tin.

Make-Ahead and Storage Suggestions

Store leftover chocolate chip zucchini muffins in an airtight container at room temperature for up to 3 days.

To freeze: Remove silicone liners (if using paper liners, you can freeze the muffins in the liners) and layer in an airtight container between sheets of wax paper or parchment.  Freeze for up to 3 months. Thaw at room temperature.

Other muffin recipes you might enjoy:

Strawberry Muffins
Lemon Poppyseed Muffins
Chocolate Pumpkin Muffins
Blueberry Muffins

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

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